Quinoa & Smoked Tofu Salad - Recipe Review

Since Quinoa is super food and so in right now, I decided to try out another quinoa recipe. This dish was pretty easy to make and doesn’t require too many ingredients. However, I would recommend it more as a side and not a main dish. Take out the tofu and you have a great side-dish to any meal! Add more salt or potentially soy sauce to make it a little less bland. (recipe from Fitness Magazine)

INGREDIENTS

2 cups water

3/4 teaspoon salt , divided

1 cup quinoa, rinsed well (see Tip)

1/4 cup lemon juice

3 tablespoons extra-virgin olive oil

2 small cloves garlic, minced

1/4 teaspoon freshly ground pepper

1 6- or 8-ounce package baked smoked tofu, (see Tip), diced

1 small yellow bell pepper, diced

1 cup grape tomatoes, halved

1 cup diced cucumber

1/2 cup chopped fresh parsley

1/2 cup chopped fresh mint

DIRECTIONS

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.

Tips:Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.